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Paleo Sacher cake

Author: Anita Farkas


  • 8 eggs
  • 150 g xylitol (or erithrytol or any kind of natural sweetener you use)
  • 180 g ground almonds or walnuts
  • 1 tbsp baking powder
  • 3 tsp cacao powder (I usually use unsweetened version from the Netherlands because it is a good quality)
  • pinch of salt
  • pinch of vanilla powder
  • peach or apricot jam


  • 120 g unsalted butter (could be dairy-free version)
  • 100 g xylithol
  • 3 tbsp cacao powder


  • Preheat the oven to 170 °C or 338 °F.
  • Whisk the egg whites with a pinch of salt.
  • Mix the egg yolks with the xylitol until they become pale. Then add ground almonds, the baking powder and the 3 teaspoons of cacao, and the vanilla powder. Mix it until it becomes smooth.
  • Take the 1/3 of the egg whites and gently mix it into the cacao-egg yolk mixture. Then add the other 1/3 of egg whites, mix it into the cacao mixture, and then add the last third and mix it. I use this method as I would like to have the little air bubbles to stick into the pastry.
  • Place the baking paper onto the bottom of a 24-cm cake tin, clip on the side of the tin and remove the unnecessary paper from the sides. Pour the cake mixture into it. Place it into the oven and bake it for 25-30 minutes.
  • The cake is ready when it passes a so-called needle test. Take a small meat needle and stick in into the cake. When you remove it and it's clean, then the cake it's ready. Take it out from the oven, let it cool for a bit in the time and then place it onto the floor (ceramic only) to cool down.
  • After a couple of minutes, with the help of a knife, separate the edge of the cake from the tin so that it doesn't stick anymore. Remove the side of the cake tin.
  • Place the cake onto a grille after you have removed the paper from the bottom, let it cool down completely.
  • When it is cold, mark the half of the height on the side of the cake at four points with toothpicks (I have seen it at Jamie's . Like this it is easier to cut it in half) and with a help of a long knife cut the cake into half horizontally. Spread the jam in the middle and put the other half back on. The cake is now ready to receive the final touch.
  • Melt the butter and add the xylitol; mix it until the xylitol melts into the butter (it takes a couple of minutes as it does not have the same chemical structure as the normal sugar so it does not melt that easily), then add the 3 tablespoons of cacao, and mix it. Pour over onto the top of the cake and ready to be served. Enjoy!